This is a nice recipe, easy & colorful. But beware of hot curry paste - it is HOT! I used 1-1/2T, but would recommend starting with 1T, because if there is too much heat the maple flavor gets lost. I used plain, unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream, & it thickened up right away. Next time I make it, I may increase the maple syrup a little, like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe, and the recipe met my expectations well. This one is a definite keeper.

Reviewer:

Very good recipe! I left out the heavey cream and haled the butter to make the meal easier on the treadmill the day after. My 5 year-old son even liked it.
*Possible veriation is to cook the chicken after rubbing some curry into it.

Reviewer:

I don't like the heat and spice of curry so this was perfect for me! I loved the sweet, creamy sauce with a hint of curry to add a punch. I did not use the curry paste and I only used about 3/4 tsp of curry powder (could up it to 1-1/2 tsp) and would reduce the maple syrup to 2 tbsp, but this was delicious!

Reviewer:

VERY TASTY CURRY! Not too sweet, not too hot. The maple flavor was there, but very subtle. I did not have cooked chicken, so just sauteed uncooked pieces with the veggies. Needed to simmer a bit longer to make sure it was cooked through, so just used 2% milk instead of heavy cream and it thickened up just right.

Loved it!! We've had this dish twice now and wouldn't change a thing. Our favourite resort serves Maple Curry Chicken Ravioli and we were looking for a recipe to make it at home. This recipe is even better than the original and is perfect served over cheese ravioli!